Cut the first five ingredients into cubes. Blanch bamboo. Pan fry shiitake mushrooms, set aside. Pan fry tofu, season with soy sauce, sugar, salt and mushroom seasoning, set aside. Cook carrots in small amounts of water until tender and the liquid evaporates to preserve the sweetness, set aside.
In a heated wok, add oil, minced ginger, hot chili paste, mushroom seasoning, and sugar; stir until fragrant. Add all contents into the sauce and stir to coat. Add peanuts, Szechuan peppercorn, rock candy syrup, black vinegar, black pepper and potato starch solution (for sheen). Serve.